Maple Cannellini Bean Salad With Baby Broccoli

This sweet and savory salad is a symphony of flavors and textures, featuring tender cannellini beans, crunchy baby broccoli, and a tangy maple syrup dressing, all nestled among a bed of fresh mixed greens. A perfect harmony of autumnal flavors, just in time for the cozy season.

Ready Time

9 hrs

Yields

5 servings

Ingredients

1 1/2 cups dried cannellini beans, soaked overnight and drained
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 cups broccoli florets
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed greens

Instructions

Rinse the cannellini beans and place them in a large pot.

Add enough cold water to cover the beans and bring to a boil.

Reduce the heat, cover, and simmer for about 45-50 minutes, or until the beans are tender.

Drain and let cool.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook for about 5 minutes, or until softened.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

In a separate pot, steam the broccoli florets until tender, about 4-5 minutes.

Drain and set aside.

In a small bowl, whisk together the apple cider vinegar, pure maple syrup, Dijon mustard, salt, and black pepper.

In a large bowl, combine the cooled cannellini beans, steamed broccoli, and cooked onion mixture.

Pour the vinegar mixture over the top and toss to combine.

To assemble the salad, divide the mixed greens among five plates.

Spoon the bean and broccoli mixture on top of the greens.

Serve immediately and enjoy!

Notes

For canned cannellini beans, skip the soaking and cooking steps, and proceed with the recipe using 1 1/2 cups of drained and rinsed canned cannellini beans.

You can also use frozen broccoli florets, just thaw and pat dry before using.

Make ahead tip: cook the cannellini beans and steam the broccoli up to a day in advance.

Store them in separate airtight containers in the refrigerator.

For a lighter dressing, reduce the amount of maple syrup to 1 tablespoon or to taste.

This salad is a great base, feel free to customize it by adding diced apples, chopped walnuts, or crumbled goat cheese for added texture and flavor.

To make it a main course, top the salad with grilled chicken or salmon for a protein-packed meal.